Recipe - Skembe Yahni (Tripe Stew)

Karen Mintzias
750 g Tripe
1 Lemon (juice only)
Water
2 tablespoon Butter
1 lg Onion; chopped
One fourth cup Chopped parsley
One fourth cup Tomato paste
1 cup Water
One half cup Dry white wine
Salt
Freshly ground black pepper
Chopped parsley to garnish

Serves: 45 Cooking time: 2 One fourth hours

Wash tripe well, drain and cut into small squares or fingers. Place in a
dish, add lemon juice, stir and leave for 1 hour. Place tripe in pan, add
water to cover and bring to the boil. Drain off water and remove tripe to a
plate.

Clean pan and add butter. Melt over medium heat and add onion. Fry gently
until transparent. Stir in parsley, fry 1 minute, then add tomato paste,
water, wine and salt and pepper to taste. Bring to a slow simmer.

Return tripe to pan, cover and simmer gently for 2 hours or until tripe is
tender. To test for tenderness, take out a piece and pull. If it breaks
apart easily, tripe is cooked.

Place in a serving dish, garnish with parsley and serve hot with pilaf and
a tossed salad.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069
1

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini